2 Tbsp Flying Olive Mushroom and Sage, Tuscan Herb, or Herbs de Provence Extra Virgin Olive Oil
1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar
¼ tsp garlic powder
Salt and pepper to taste
½ Tbsp freshly minced Italian Parsley
1 package (8ozs) stuffing mushrooms, about 2 in diameter. My package had 6 mushrooms in it
Heat the grill on medium or the broiler.
Mix together the Flying Olive EVOO of Choice, the Neapolitan Herb Balsamic Vinegar, garlic powder, and salt and pepper.
Clean the mushrooms by gently brushing any dirt off the caps. Set them on a plate and brush the olive oil/balsamic vinegar mixture over the mushrooms caps. Let them sit for about 15 minutes to absorb the flavors.
Brush the caps once more before placing them in on the heat. Cook for about 5 minutes until the caps are slightly browned and the mushrooms are just beginning to soften. Remove from heat.
Sprinkle with fresh parsley, if desired. Serve.
Submitted by Chuck and Barb L.